Yield: 30 cupcakes
Makes 4 cups.
1 packet unflavored gelatin
1 cup sugar
1 teaspoon vanilla extract
Bake mini chocolate cupcakes from a mix or your own recipe. Prepare Marshmallow Topping. Fill a large piping bag fitted with a Wilton 1M open-star tip and pipe marshmallow onto cupcakes, pulling piping bag straight up to create tall towers. Immediately sprinkle with colored sugar.
1. In a large mixer bowl, sprinkle gelatin over 1/3 cup cold water and let stand until softened, 5 min.
2. In a small, heavy saucepan, combine sugar and 1/4 cup water. Stir over medium-high heat until sugar dissolves; remove spoon. Brush insides of pan with a wet pastry brush to remove any sugar crystals and place a candy thermometer into mixture. Boil (do not stir) until syrup registers 235 degrees F (soft-ball stage), about 10 min. Pour into gelatin.
3. With the whisk attachment, beat mixture on high until soft peaks form, about 7 min. Add vanilla and use immediately.
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